[Sca-cooks] Baileys, was Frittering Laurels

[Dianne & Greg Stucki]

----- Original Message -----  It's 3/4 pint of Guinness, 1/2 shot (1/4 oz) 
of Chambord or Apricot
> Liquer, 2 oz of Cream layered on top, and a float of Bailey's Irish Cream 
> on top of that (the last
> two may have been reversed....it's been awhile).  I called it a Creme 
> Brulee, and it was a huge
> hit in a number of places I introduced it to.

I'll be making a trip to the local Wine and Spirits store today for some 
Bailey's! That sounds HEAVENLY.
My mom used to make her own Bailey's. I wish I had her recipe--it was sooo 
good.

Laurensa